Sunday, January 10, 2010

Of course, the most logical thing would be to do some cupcakes or even a mini cake in a smaller pan. That’s what I usually do anyway. But this time, when left with some sponge cake batter, my waffle iron started calling me. I’m not rude, so I answered.

This is a very easy and basic recipe for sponge cake. To tell you the truth I usually use my grandma’s sponge cake recipe but this is the one I used for the cake I was making, and so for the waffles. It actually worked pretty well.

BASIC SPONGE CAKE

3 eggs

90 gr (3 oz) sugar

90 gr (3 oz) flour

Whip the eggs and sugar until they double their volume and are very foamy. Add the flour and mix delicately. Bake in a 180ºC (350ºF) pre heated oven.

To make the waffles, just dump the batter into the hot waffle iron. Make sure to spray it or brush it with some oil or butter, since there’s no fat in the batter (except for the yolks).

This was probably the end of my “leftover cake batter cupcakes”, I rather have “leftover cake batter waffles” instead! They were good! I enjoyed mine with honey and even made a wee sandwich with jam that was quite nice! And I don’t even like jam that much…

I’m pretty much sure they don’t eat much waffles in Tunisia, but I’ll let you know what they do eat, since that’s where I’m heading tomorrow. I’m going to spend a few days in Tunis with a friend that lives there. Couscous here I go!

What a great idea and simple sponge cake recipe! We haven't had breakfast yet. Hmmm? Aren't you lil' Miss World Traveler! I guess when you live in Europe that's a lot more possible, huh!Love the waffles.

Ok, so I wasn't kidding. We hadn't had breakfast and I just went and made these waffles. They are dense and sweet. What more do you need for a breakfast? Super easy to make. I added a pinch of salt and about 1 teaspoon of vanilla to the batter.Have a great time on your trip!